5 What are the basic sauces and derivatives?

5 What are the basic sauces and derivatives? Five basic sauces in classical French cuisine are:
5 Basic Sauce (5 Main Sauce) Bechamel Sauce: It is a white sauce used for many other sauces made of butter, flour and milk.
Veloute sauce: It is a white sauce prepared with light -colored broth (usually chicken or beef) and flour with butter.
Espagnole sauce: A brown sauce from a dark broth (usually beef or beef) and brown butter mixture.
Dutch Sauce: It is an emulsion sauce made of egg yolk, butter, lemon juice and a little water, usually served with fish or vegetables.
Tomato Sauce: A sauce prepared from tomatoes, garlic, onions and spices used in various dishes, including pasta, pizza and meat dishes.
https://egepazarindan.com/hollandez-sos-sos-tarifi-malzemleri/ Here are some examples:

Bechamel sauce derivatives
Mornay Sauce: Grateed cheese bechamel sauce is typically used for pasta and cheese or as a sauce for vegetables.
Soubise Sauce: It is a pureed onion bechamel sauce used for onion soup.
Mustard sauce: It is used as a sauce for chicken or pork with Dijon mustard.
Veloute sauce derivatives
Allemande sauce: Veloute sauce with egg yolk and cream is usually used as sauce for chicken or fish.
Sauce Supreme: It is a sauce with cream and chicken broth which is used as sauce for poultry animals.
Mushroom sauce: Sauteed mushrooms and white wine and Veloute sauce is used as sauce for beef or pork.
Spanish sauce derivatives Demi-Glace: Prepared from broth with Spanish sauce used for many other sauces.
Bordelaise sauce: Red wine, which is used as sauce for meat dishes, is an espagnole sauce with shallots and beef bone marrow.
Robert sauce: It is a espagnole sauce made with white wine, mustard and onion, which is used as sauce for pork dishes.

Hollandaise Sauces Bearnaise Sauce: Tarhun, which is used as a sauce for steaks or vegetables, is the Sauce of Netherlands with its shallots and chick parsley.
Mousseline Sauce: It is a whipped cream netherland sauce used as sauce for fish or vegetables.
Maltaise sauce: Blood orange juice and peel grated used as asparagus or sauce for fish.

Tomato sauce derivatives Marinara Sauce: It is a tomato sauce with garlic and grassy used as sauce for pasta dishes.
Arrabbiata Sauce: It is a hot pepper tomato sauce used as spicy sauce for pasta dishes.
Puttanesca Sauce: Olives, cable and anchovy used as sauce in pasta dishes.
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